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Tuesday, September 27, 2011

Cauliflower and Walnut Cream Soup

From the kitchen of One Perfect Bite...This soup is an example of a dish I never would have made in the days before you joined me at the table. I did not like cauliflower and the pictures I had seen of soups made from it look bland and unappealing. Had it not been for one I was served while traveling, that would probably still be the case. I liked that soup well enough to look for recipes that would allow me to duplicate it once I was home. I found one in a book called The Soup Bible. Their recipe used just five ingredients and was table ready in less than an hour. My readers, at the time, were looking for really easy recipes that could be prepared quickly. I thought this would be perfect for them if it passed the taste test. I set to work and prepared the soup, following specifications to a tee, save for the fact that I used brown chicken stock to make it. I had no clear broth in the house and decided to go with what I had, rather than make a market run. That proved to be a mistake, not from a taste perspective, but because of the color it gave the soup. It should be creamy white and mine was beige. Bob and I each had a bowl of it and despite the color, thought it was great. I decided to hold off on pictures until I had the morning light, so I poured the soup into a container, gave it a good stir and put it in the refrigerator for the night, never thinking that the paprika, that had been used as a garnish was now incorporated into the soup. The next morning, bright eyed and bushy tailed, I got ready to photograph my creation, only to find the beige soup of the previous evening was now verging towards brown on the light spectrum. I never posted the recipe, but I thought the sight of my brown cauliflower soup might bring a smile to your face, so here it is. The recipe is sound and I think you'll enjoy the soup, if you use a clear broth and remember not to stir paprika into it before it's served. Here's the recipe.

Directions:1) Trim cauliflower and break into small florets. Place cauliflower, onions and both into a large saucepan.
2) Bring to a boil over medium-high heat. Simmer, covered, until cauliflower is soft, about 15 to 20 minutes. Add milk and 1/4 cup walnuts. Pour into a blender or food processor and puree until smooth.
3) Season soup to taste with salt and pepper. Return soup to saucepan and reheat. Sprinkle with paprika and walnuts. Serve immediately. Yield: 4 servings.

I'm a cauliflower fan but I've never seen a soup like this and I'm a big soup fan, too. Can't think of anything more comforting. And ever since I got an immersion blender, anything can be a lovely, creamy soup. Although I wouldn't have thought of it myself, walnuts seem like a nice "meaty" pairing for cauliflower.

I might have to give this recipe a try as we are big fans of cauliflower. Thank you for posting, despite not being pleased with the photo - I have so many recipes yet to be posted because I was not happy with the photos taken.

I think this sounds great, we have always like cauliflower in my household. Lucky that my daughter would request it. I would do the same thing with using the broth or stock that I had on hand. Funny how much we taste with our eyes!

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